The Best Roast Pork You’ve Ever Had

If you love the convenience of having precooked proteins ready to go in your fridge, you’ll thank me for teaching you to roast big hunks of meat. It’s easy. It gives you lots of flavorful leftovers for easy muscle building meals. This is my personal favorite way – make a flavorful spice rub for the outside, and stud with garlic cloves.

You can make up the spice mix in advance and keep it in a jar. Then, just take out a couple spoonfuls of the dry rub and add oil/mustard when you’re ready to use it.

fresh garlic cloves, quartered so they’re long and thin (as many as you want)

1. Preheat oven to 375 degrees F. Line a pan with foil.

2. Mix the dry seasonings together (salt, pepper, cayenne, paprika, onion, garlic, and cumin). Add the mustard and enough olive oil to make a paste. Spread the paste on the outside of the roast, covering all sides. You can use the back of a spoon if you don’t want to use your fingers. (I get it, I hate that too.)

3. Use a paring knife to cut a 2″ deep slit into of the pork roast and slip a piece of garlic into it. Keep doing that all over the roast if you want, just on the top, or if you’re feeling punky give your pork a mohawk. The roasted garlic mellows out in flavor while cooking and is just delicious. When you slice the pork roast at the end, you’ll want to make sure to get a chunk.

4. Pull pork tenderloin from the oven at 150 degrees internal temperature, 140 for a pork loin roast. Allow to sit for 10 minutes before slicing.